This article presents a recipe for a Homemade Chicken Pot Pie Soup that is both comforting and flavorful. The soup is made with chicken and vegetables and is a variation of the classic pot pie that is easier to prepare. The recipe utilizes wholesome ingredients, making it a healthy option for dinner. The soup is a nourishing meal loaded with protein and vegetables, making it perfect for a quick weeknight meal. The recipe is a delicious and satisfying alternative to traditional chicken pot pie, and it is an excellent way to encourage children to eat their vegetables. This easy-to-make soup is perfect for cold evenings and is sure to be enjoyed by the whole family.
Chicken Pot Pie Soup Recipe
Ingredients:
- 1 tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cubed
- 1 small onion, diced
- 3 medium carrots, sliced into coins
- 2 small Yukon gold potatoes, cut into small chunks
- 2 cloves garlic, minced
- 1 tbsp unsalted butter
- 1 tbsp all-purpose flour
- 32 oz chicken stock or broth
- 4 sprigs fresh thyme
- 2 cups frozen peas
- 2 tbsp chopped fresh parsley
- ½ cup heavy cream
- 16 oz refrigerated biscuits (8 count)
Instructions:
- Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until no longer pink on the outside.
- Add onion and cook with chicken until it starts to soften.
- Add carrots, potatoes, and garlic and stir.
- Add butter and stir until melted. Sprinkle flour over the top of the chicken and vegetables and stir.
- Add chicken stock, turn heat to high, and bring soup to a boil. Lower heat and let it simmer for 20 minutes.
- While soup is cooking, prepare biscuits according to package directions.
- After 20 minutes, add thyme, frozen peas, and chopped parsley. Continue simmering for another 10 minutes.
- Add heavy cream and stir to combine.
- Ladle soup into bowls and serve with prepared biscuits.
